Thursday, July 1, 2010

I am absolutely in love with the Black Bean & Sweet Potato Tacos that the Chef Shack has been serving at the KIngfield Farmers Market lately. I didn't get them this past week because I was too tempted by the Pig's Ear Salad so Matt suggested we try making a potato & bean taco of our own this week.Our version is more savory because we use potatoes instead of sweet potatoes but it was down right tasty none the less. I like the soft texture of the potatoes & beans against the crisp radish & scallion toppings. Yes, radishes on tacos. I wouldn't have thought of it either but that crisp zestiness is really perfect. We used the Frontera Quajilla Salsa which really has a wonderful smokiness that added a lot of mellow flavor, it was my first time trying it & it was so good I thought it was worth mentioning. We'll be making these quick vegetarian tacos again throughout the summer, I especially want to try them with a little MN sweet corn added to the filling, yum.

When it comes to tacos, I'm definitely carnivorous but this is just too good to pas up! I've had Chef Shack's lengua tacos and their condiments are so spectacular - I think it's time to pay them a visit again. Love everything in here but thank you in particular for highlighting the radishes - they are a must-try!

My Mexican friend years ago always topped her posole with fresh radishes. I lvoed the way it played off the other ingredients, along with the cabbage. WOuldnt have thought of it either but now I really like to use radishes with tacos too.

I have not tried potatoes in my tacos yet. Next time, I will give this a try.